Excellent first bake, as many people burn the shite out of the first attempt, including myself. That being said, the top of the pizza is well-baked, the bottom is white, what does that tell you? Easy, the bricks need to be hotter than they were, for a more even bake top & bottom. "Doneness" is of course, personal preference, but a large part of the theme of using a high-temp oven such as the Uuni 3 or new Pro, is getting the "Leopard-ing" (black spottiness, like on your outside crust, all over the bottom as well. This is highly sought after and is not considered burnt. 14 years of owning my Pizzeria (and making literally hundreds of thousands of pizzas), taught me a little bit..
Use lump hardwood charcoal as a starter, the briquettes have fillers in them. Then you can use as much as you want for a temperature base. The wood is the kick you need to brown the tops. I just got mine two weeks ago and just love it. Fired pizza last night for the first time and it was glorious
Got2EatPizza Cheers. I'm going with it. Trying to recreate a pizza I had in Florence market, Neapolitan crust but only cooked with passata and oil, added fresh cherry toms, basil, buffalo after the cook. The cool fresh toppings slightly melting on the hot crispy cloud base were sublime. (Obviously mine will be nothing like that but will give it a go!)
@@Got2EatPizza well you still looked like a pro and your video skills are excellent so yes you are a professional cook and professional chef in my opinion.
Thanks - yes - the pizza door - which I’ll definitely use next time - I enjoyed watching the big log flames to get a feel of the oven, heat and size! 👍
I really enjoy this video and love the slow mo on the fly's U turn. I really would love to watch a tutorial, now you master it, focused on the starting of the oven and the log rotation. I got mine by now (thanks to your channel) but only cooked pizzas with gas. They are excellent but I know I'm missing something...
I had that exact same problem with the door the first time I "burned the new" out of the oven. I thought I had a defective door or had somehow broken it. Nope, it just takes getting used to it. Great job and video! 👍
I purchased one of these after watching a few of your videos. We just fired ours up last night. The fire was the easy part.... The Peel on the other hand was a disaster, lost most of the toppings in the oven including the cheese, what a mess. You made it look easy. After a bit more studying looks like you need to make the pizza on a peel that is floured! We had quite a laugh as we ate our Calzones. Oh well Lots of fun! Everything is so much better when you work for it!
That’s fantastic! Yeah - make sure your peel is not sticky otherwise it will end up all over the oven! Lol! What I really love to hear is that you had fun no matter what happened and this is what it’s all about!! Calzone is quite hard to cook so well done! It’s the challenge and the learning that is most enjoyable about outdoor cooking and it sounds like you enjoy that challenge too! 😀👍🍕🎄 Keep going and pls update us regularly on your cooking progress!!
Have you ever tried to use the Pro to cook several pizzas in quick succession (cooked pizza out/new uncooked pizza straight in), such as for a pizza party? Obviously the flame at the back can be maintained easily by adding more fuel, but the _stone_ will lose temperature to each pizza it cooks. I am wondering if that presents a problem for several pizzas in quick succession i.e. by the second, third, or fourth pizza, will the temperature of the stone be too low? I would be very interested to see the temperature of the stone cooking area in comparison to the non-cooking area immediately after a pizza cook. Never seen a video showing such a thing on TH-cam, even on the brick oven channels. Could be interesting.
If cooking one after the other with the pizza door on, then just a few mins with the door on and a full flame. I cook with the door off so it’s a good 10 mins to heat up again.
many thanks for your video's, I have been leaning towards the Ooni Pro more and more, it also looks ideal for bread baking so I think I will be in my element :)
Congratulations on your ooni pro, I've not made any videos yet but have been experimenting and love cooking in it. I was terrified of the high temps but have done pizza, scallops, chicken and steaks so far, you learn the fluctuations but it's an art. Small pieces of wood seem to help keep the temperature regulated. Looking forward to your next video! I should be getting some videos up on the pro also. Thanks for sharing
This is a difficult question because it depends on how you like to cook outside - but if you prefer wood-cooked pizza then it's the Pro and for gas - the Roccbox. They are both superb ovens and either one will make you great pizza. The Roccbox is portable, the Pro - I would not be able to carry it around off the table into the garage. I wheel it around.
Hi I know this my be a bit cheeky but I’ll ask anyway … I currently have a Fyra from last year and it is excellent but I’d like a more all round oven … I look at the pro version and think “maybe” but if I’m honest, it’s a lot to spend on spec …. Thought I had was that I’ve watched you a lot before, during and after purchase. You have all of them So, if you wouldn’t mind, as an around cook (not just standard pizza) would you still buy the pro or would it be a karu 16 gas version or, or or etc The issue I have with the Karu 16 is simple … ANOTHER 300 EURO which is starting to get serious at 799 outlay. I also don’t know the space In it really. Anyway, hoping you have time to give any advice.
Hi! I think that the Karu 16 is an upgraded model of the Pro and it’s a super wood oven but is more expensive. The pro is a lot more industrial looking but the outcome is the same - super pizza. The main advantage of the Karu 16 is the glass door if you enjoy seeing your pizza cook. If that’s not something you need then that’s something you won’t miss. I enjoy cooking in bigger ovens so I always wanted to upgrade to a larger size from the ooni 3. If the size of pizza is not an issue have you considered moving from the Fyra to the karu 12?
@@Got2EatPizza you are very kind in responding to me. Thanks … I’m essentially looking at “something bigger” I guess. I run a wilderness outdoor business canoe in sw france so im fine with wood, charcoal, pellets etc. I live round fires anyway. If I’m honest with myself, I think I want a Karu 16 but am finding it hard to justify. As well as the business, I cook. For us but mostly also for passers by. It is pretty much what I do so I can already bake a loaf in a cast pot with charcoal or coals, made moussaka the same way etc … 3 varied Weber BBQs over the years. I’m just envious of the likes of pro cooks and their setups a bit and have always wanted the “outside kitchen and oven”. Being here means I do have a converted outside space to work on. I use a mix of all of it all to cook whatever it is … I think the honest answer is a Karu 16 and follow that with a gas burner option just to make some things easier when needed. I just want more space and more “general use” and “breads” oriented too I guess. Th ooni cast stuff is all good and I use that all over the place at home. If ever you find yourself and family in sw france, give me a shout and I’d be very happy to do the best I can for a meal and a laugh. Pizza or not.
@@Got2EatPizza oh yeah and … duh, thanks for all your vids too. I watched and learned and you had a big influence on things for me. Much appreciated over a few years now
Yeah - but I can't cook anything else really!! Lol! I love outdoor cooking!! My husband sort of likes cooking but thinks he can cook better pizza than me. I've challenged him to a pizza duel!
Got2EatPizza it is wow... but it’s only a small learning curve, you’ll be surprised how quickly you’ll adapt to it. Let me know if you want any tips on anything but I’m sure you’ll nail it! 😄👍🏼
Hi, it is - I need to give it a good clean though but I think it’s ready for an upgrade after using the Karu which I feel is a smaller version of the Pro.
@@Got2EatPizza thanks I'm thinking between Karu and Pro i kinda want pro as i do bake a bread from time to time. Also i plan using it only with wood /coal no gas. Of course pro is more expensive...
Thanks! The 3 is a brilliant Oven - and I’ll still be using it especially for showery days when I’ve got to quickly make a pizza (gas) before the next rain cloud comes over. 👍
I like the flexibility of using coal and wood and the larger size of the Pro seems more appealing. I know a lot of folks like using gas, but I’m a fan of wood. That said, does anyone know how often Onni comes out with a new model? I may just wait until a new one comes out and stick with the 3.
Yay! Was nervous - but saying that - luckily those logs were dry. I’ve run out of that batch and just bought new ones but don’t think they will be dried out yet- so that’ll be interesting!
I just got my uuni pro. I got a lot of soot when I burned wood. (it was supposed to be kiln dried oak.) It may be the wood that I used. Yours was must better. I will do it again, but with the large log like you did and different wood like hickory or mesquite. Thanks for the inspiration.
Thanks! I’m worried that my next log batch will do that as the new kiln dried wood I bought today was damp....but I’ve read an untested tip on this which I’m going to try....at the end of the cook when the oven is still quite hot, not sure what temp, to place the dry kindling, smaller logs in there at the front of the oven to really dry them out on the stone without burning them......has anyone done that?? 🤔
Got2EatPizza Not really a great idea tbh. Firstly the length of time involved won't make any serious difference to the moisture content in regular sized logs. Secondly if it's too warm you risk causing gasification which will be detrimental to the log for when you want to burn it. When you come to add a log, you ideally want to put it in the oven to warm up and 'gasify' before you add it to the fire. And ideally (it's difficult with limited firebox) add it to the outside of the fire rather than straight on top. That way the gas ignites, rather than the wood charring and creating smoke. Pizza looked really good by the way. I'd be happy with that!
Such a great video - I've got the Uuni 3 which I do like but the Pro looks a lot more versatile, just the price tag that puts me off as my current set up in Uuni 3 for pizza's and breads and the Weber Premium 57cm for large joints of meat and other grilling.
Thanks! The Uuni 3 is superb for pizza so your current set up is great - and you make bread in the 3! I could never retain the heat for long enough to do that! -👍
Yeah from the looks of it the heat shoots up pretty quick in there. Maybe something like a focaccia that can be done quickly at high heat would work? Glad you see that you're enjoying the world of vlogging - I just did a series on Lyon, France on my channel - really learning a lot each day.
Bread is another learning step. My Panasonic makes it at the moment but look forward to cooking it in the pizza oven. Enjoy your vlogging- its fun but far more nerve wracking than I ever thought..!
I know how you feel - but do you feel yourself becoming more confident? The more I make and the more I edit, I feel myself getting stronger, I've followed you on Twitter by the way!
Thanks! Yes - more aware of timing definitely. I use Twitter to confirm uploads and to confirm when I can’t! Will use it more but it’s quieter than Instagram! Thanks for following will follow back.
Hi it could be that the hinge is a bit too tight so that when the oven does increase in temp it expands a little and jams the hinge so just loosen the hinge a bit more. To prevent this I had made my hinge loose - just enough to keep it on - that loose.
I’m still using the molino grassi. . It’s a good flour but I’m nearing the last few bags. Will try caputo then. I buy off amazon at the moment. My local shops don’t sell the flour I’m looking for.
Few things i'd add. Lump charcoal is preferable to briquettes fkr many reasons. You don't need a chimney starter for the tiny amount in a Pro, especially if you use lump. As for wood learn how to split by batoning. Tips over, enjoy!
I used up what was left of charcoal briquettes in this Vid, and they were from a UK store called Wilkinsons. I've got a new bag of Lump available which I'll be using for my next cook as I have no more briquettes left. So the Lump is what I should have been using, not the briquettes?
@@Got2EatPizza yes lump only tbh. Most briquettes (especially cheap ones like from UK suoermarkets) are mostly coal dust and some wood dust plus binders. Not ideal. There are some exceptions (Aussie Heat beads for example) but they are as expensive if not more so than decent lump charcoal. I buy the CPL stuff. Free delivery over £50 so i just buy 5 bags at a time. Works out at £11 for 10 kilos of their 'restaurant' grade hardwood charcoal.
I’m getting more base charred cooking so far with the Pro but not sure if that’s because I’ve changed my dough recipe slightly recently. Time will tell! I think I’m overdoing the bottom char at the moment because the oven gets hotter quicker and retaining it for longer! 👍🏻
That is good to know as I am canceling my order for the Uuni 3 and will order the Uuni Pro. In terms of your dough, are you using "00" flour or are you using something else now? Thank you.
I’m using 00 soft grain - the same one but changed the salt process. I now dissolve it and I’ve noticed that has added more leoparding on the base so far..but need to test further and I’ve also removed oil from the recipe to see if I like it that way 👍🏻
You actually created one of the best looking pizzas I've seen on TH-cam. Well done.
Hi! Thank you 😋 so much!
Easy to assemble, good strong materials, feels good, looks good.
Excellent first bake, as many people burn the shite out of the first attempt, including myself.
That being said, the top of the pizza is well-baked, the bottom is white, what does that tell you? Easy, the bricks need to be hotter than they were, for a more even bake top & bottom.
"Doneness" is of course, personal preference, but a large part of the theme of using a high-temp oven such as the Uuni 3 or new Pro, is getting the "Leopard-ing" (black spottiness, like on your outside crust, all over the bottom as well. This is highly sought after and is not considered burnt. 14 years of owning my Pizzeria (and making literally hundreds of thousands of pizzas), taught me a little bit..
Thank You! I may nail that base leoparding eventually.....!
Use lump hardwood charcoal as a starter, the briquettes have fillers in them. Then you can use as much as you want for a temperature base. The wood is the kick you need to brown the tops. I just got mine two weeks ago and just love it. Fired pizza last night for the first time and it was glorious
Fantastic! Using real wood does make a difference.
Very pleased I found this channel. On the edge of buying the Ooni pro (cooking with seasoned wood is my thing) so your vids are very helpful; thanks!
Hi - welcome to the channel! The Pro is great with wood. 👍
Got2EatPizza
Cheers. I'm going with it. Trying to recreate a pizza I had in Florence market, Neapolitan crust but only cooked with passata and oil, added fresh cherry toms, basil, buffalo after the cook. The cool fresh toppings slightly melting on the hot crispy cloud base were sublime. (Obviously mine will be nothing like that but will give it a go!)
Great! After some experimenting with your dough in the oven you’ll enjoy re-creating that magic pizza!
I'm so impressed by your pizza skills on a first try omg you rock
That’s lovely feedback - thanks!! Tbh though, it could’ve gone either way and I’m still unpredictable with my pizza cooking lol!
@@Got2EatPizza well you still looked like a pro and your video skills are excellent so yes you are a professional cook and professional chef in my opinion.
Looked good for first go. Is there a second door with the bottom open? If so you would not need to open it to move the pizza around.
Thanks - yes - the pizza door - which I’ll definitely use next time - I enjoyed watching the big log flames to get a feel of the oven, heat and size! 👍
I really enjoy this video and love the slow mo on the fly's U turn. I really would love to watch a tutorial, now you master it, focused on the starting of the oven and the log rotation. I got mine by now (thanks to your channel) but only cooked pizzas with gas. They are excellent but I know I'm missing something...
The fly!! Yes- I can do a vid just on that if it helps. 👍
@@Got2EatPizza Niiice ! It would help many of us, I'm sure !
I had that exact same problem with the door the first time I "burned the new" out of the oven. I thought I had a defective door or had somehow broken it. Nope, it just takes getting used to it.
Great job and video! 👍
Thanks! Phew - I thought the door thing was just me not being strong enough!! 🏋️♀️
I had the same problem. Just adjusted the holder that didn´t wanted to release the door a couple of mm. I read the manual. :-)
Good review, great looking pizza! I'm trying to decide which oven to purchase. Are you still happy with the ooni pro?
Hi! Thanks so much and I do still love the Pro but I think it needs updating to be more like a bigger version of the Ooni Karu.
I purchased one of these after watching a few of your videos. We just fired ours up last night. The fire was the easy part.... The Peel on the other hand was a disaster, lost most of the toppings in the oven including the cheese, what a mess. You made it look easy. After a bit more studying looks like you need to make the pizza on a peel that is floured! We had quite a laugh as we ate our Calzones. Oh well Lots of fun! Everything is so much better when you work for it!
That’s fantastic! Yeah - make sure your peel is not sticky otherwise it will end up all over the oven! Lol! What I really love to hear is that you had fun no matter what happened and this is what it’s all about!! Calzone is quite hard to cook so well done! It’s the challenge and the learning that is most enjoyable about outdoor cooking and it sounds like you enjoy that challenge too! 😀👍🍕🎄 Keep going and pls update us regularly on your cooking progress!!
Have you ever tried to use the Pro to cook several pizzas in quick succession (cooked pizza out/new uncooked pizza straight in), such as for a pizza party? Obviously the flame at the back can be maintained easily by adding more fuel, but the _stone_ will lose temperature to each pizza it cooks. I am wondering if that presents a problem for several pizzas in quick succession i.e. by the second, third, or fourth pizza, will the temperature of the stone be too low?
I would be very interested to see the temperature of the stone cooking area in comparison to the non-cooking area immediately after a pizza cook. Never seen a video showing such a thing on TH-cam, even on the brick oven channels. Could be interesting.
Hi - this is a video I need to do. There are a few on my list - a Lebanese style flatbread pizza and this one!
@@Got2EatPizza just from your experience, does the stone lose a lot of heat after a pizza? How long do you have to reheat the stone after each pizza
If cooking one after the other with the pizza door on, then just a few mins with the door on and a full flame. I cook with the door off so it’s a good 10 mins to heat up again.
many thanks for your video's, I have been leaning towards the Ooni Pro more and more, it also looks ideal for bread baking so I think I will be in my element :)
Thanks! Yep - it’s good for bread, pizza and any cast-iron sizzling dishes. 👍
Like a pro, congrats ! Very nice videos and your blog is great, thanks.
Thanks so much!! 😊
Congratulations on your ooni pro, I've not made any videos yet but have been experimenting and love cooking in it. I was terrified of the high temps but have done pizza, scallops, chicken and steaks so far, you learn the fluctuations but it's an art. Small pieces of wood seem to help keep the temperature regulated. Looking forward to your next video! I should be getting some videos up on the pro also. Thanks for sharing
Thank you! I'm pleased to hear that you're working the temps properly and enjoying!
having watched all your videos, what is your favorite oven? I am debating between the Roccbox and the Ooni Pro....
This is a difficult question because it depends on how you like to cook outside - but if you prefer wood-cooked pizza then it's the Pro and for gas - the Roccbox. They are both superb ovens and either one will make you great pizza. The Roccbox is portable, the Pro - I would not be able to carry it around off the table into the garage. I wheel it around.
Hi
I know this my be a bit cheeky but I’ll ask anyway …
I currently have a Fyra from last year and it is excellent but I’d like a more all round oven … I look at the pro version and think “maybe” but if I’m honest, it’s a lot to spend on spec …. Thought I had was that I’ve watched you a lot before, during and after purchase. You have all of them
So, if you wouldn’t mind, as an around cook (not just standard pizza) would you still buy the pro or would it be a karu 16 gas version or, or or etc
The issue I have with the Karu 16 is simple … ANOTHER 300 EURO which is starting to get serious at 799 outlay. I also don’t know the space In it really.
Anyway, hoping you have time to give any advice.
Hi! I think that the Karu 16 is an upgraded model of the Pro and it’s a super wood oven but is more expensive. The pro is a lot more industrial looking but the outcome is the same - super pizza. The main advantage of the Karu 16 is the glass door if you enjoy seeing your pizza cook. If that’s not something you need then that’s something you won’t miss. I enjoy cooking in bigger ovens so I always wanted to upgrade to a larger size from the ooni 3. If the size of pizza is not an issue have you considered moving from the Fyra to the karu 12?
@@Got2EatPizza you are very kind in responding to me. Thanks … I’m essentially looking at “something bigger” I guess. I run a wilderness outdoor business canoe in sw france so im fine with wood, charcoal, pellets etc. I live round fires anyway. If I’m honest with myself, I think I want a Karu 16 but am finding it hard to justify.
As well as the business, I cook. For us but mostly also for passers by. It is pretty much what I do so I can already bake a loaf in a cast pot with charcoal or coals, made moussaka the same way etc … 3 varied Weber BBQs over the years. I’m just envious of the likes of pro cooks and their setups a bit and have always wanted the “outside kitchen and oven”. Being here means I do have a converted outside space to work on. I use a mix of all of it all to cook whatever it is … I think the honest answer is a Karu 16 and follow that with a gas burner option just to make some things easier when needed. I just want more space and more “general use” and “breads” oriented too I guess.
Th ooni cast stuff is all good and I use that all over the place at home.
If ever you find yourself and family in sw france, give me a shout and I’d be very happy to do the best I can for a meal and a laugh. Pizza or not.
@@Got2EatPizza oh yeah and … duh, thanks for all your vids too. I watched and learned and you had a big influence on things for me. Much appreciated over a few years now
Thank you - that’s very much appreciated! I hope you find the right oven for your needs!
Thanks so much for watching and sticking around - and so pleased to hear I’ve helped somewhat!
I really enjoyed watching this video. I have been comparing options and this video really has me leaning towards the pro. Thanks!
Thanks! The Pro is bigger and does give more room to manoeuvre your pizza around for a good cook. But I love the 3 too!
Love your vids!! Definitely going to try with my baguettes!
Hi! Thank you. Very nice!
Sometimes less is more.....🔥
Hi ! Do you feel a real difference of taste between the gas cooking Vs the wood cooking for a pizza ?
Well that’s saved me about 400 quid! Thanks.
I’m impressed a lady is this interested in cooking wood fire. Well done. 👏🏻 You need to marry a chef. 👩🍳
Yeah - but I can't cook anything else really!! Lol! I love outdoor cooking!! My husband sort of likes cooking but thinks he can cook better pizza than me. I've challenged him to a pizza duel!
Great 1st cook Ellie! I hope you’re liking it as much as I love mine! The 3 never got a sniff in after the Pro arrived 🙈.
Thanks! It’s wow! It’s the real wood that’s the learning curve on this one! And I still love the 3!
Got2EatPizza it is wow... but it’s only a small learning curve, you’ll be surprised how quickly you’ll adapt to it. Let me know if you want any tips on anything but I’m sure you’ll nail it! 😄👍🏼
Thanks- I’ll take you up on that offer!!👍🏻
hi i see you have the oven from 2018. still going well? would you buy it again? thanks
Hi, it is - I need to give it a good clean though but I think it’s ready for an upgrade after using the Karu which I feel is a smaller version of the Pro.
@@Got2EatPizza thanks I'm thinking between Karu and Pro i kinda want pro as i do bake a bread from time to time. Also i plan using it only with wood /coal no gas. Of course pro is more expensive...
Yes, the Pro is super with wood/lumpwood for cooking bread and pizza.
What was the temperature when you put the pizza in?
Hi - I always aim to get the stone to 430-440c in the centre. 👍
Which do you prefer? Is the heat more self-maintaining in the Pro?
I need to have a go with the pellet burner too. But the real wood/charcoal fuel option definitely keeps the heat going for longer.
Nice! Got the 3 a few weeks back. Wish I got the Pro.
Randy Carlson why? i thought the 3 heats faster & now has a gas attachment. i honestly want to know?
Thanks! The 3 is a brilliant Oven - and I’ll still be using it especially for showery days when I’ve got to quickly make a pizza (gas) before the next rain cloud comes over. 👍
I like the flexibility of using coal and wood and the larger size of the Pro seems more appealing. I know a lot of folks like using gas, but I’m a fan of wood.
That said, does anyone know how often Onni comes out with a new model? I may just wait until a new one comes out and stick with the 3.
Success!!! I look forward to more great cooks as you learn more about the quirks of cooking on the Pro.
Yay! Was nervous - but saying that - luckily those logs were dry. I’ve run out of that batch and just bought new ones but don’t think they will be dried out yet- so that’ll be interesting!
I just got my uuni pro. I got a lot of soot when I burned wood. (it was supposed to be kiln dried oak.) It may be the wood that I used. Yours was must better. I will do it again, but with the large log like you did and different wood like hickory or mesquite. Thanks for the inspiration.
Thanks! I’m worried that my next log batch will do that as the new kiln dried wood I bought today was damp....but I’ve read an untested tip on this which I’m going to try....at the end of the cook when the oven is still quite hot, not sure what temp, to place the dry kindling, smaller logs in there at the front of the oven to really dry them out on the stone without burning them......has anyone done that?? 🤔
Got2EatPizza Not really a great idea tbh. Firstly the length of time involved won't make any serious difference to the moisture content in regular sized logs. Secondly if it's too warm you risk causing gasification which will be detrimental to the log for when you want to burn it. When you come to add a log, you ideally want to put it in the oven to warm up and 'gasify' before you add it to the fire. And ideally (it's difficult with limited firebox) add it to the outside of the fire rather than straight on top. That way the gas ignites, rather than the wood charring and creating smoke. Pizza looked really good by the way. I'd be happy with that!
These are fantastic tips! Thank you!
I have tried everything and still get the soot . I switched to pellets and no soot at all. Fantastic.
Pizza looks killer!
Thanks!
Such a great video - I've got the Uuni 3 which I do like but the Pro looks a lot more versatile, just the price tag that puts me off as my current set up in Uuni 3 for pizza's and breads and the Weber Premium 57cm for large joints of meat and other grilling.
Thanks! The Uuni 3 is superb for pizza so your current set up is great - and you make bread in the 3! I could never retain the heat for long enough to do that! -👍
Yeah from the looks of it the heat shoots up pretty quick in there. Maybe something like a focaccia that can be done quickly at high heat would work? Glad you see that you're enjoying the world of vlogging - I just did a series on Lyon, France on my channel - really learning a lot each day.
Bread is another learning step. My Panasonic makes it at the moment but look forward to cooking it in the pizza oven. Enjoy your vlogging- its fun but far more nerve wracking than I ever thought..!
I know how you feel - but do you feel yourself becoming more confident? The more I make and the more I edit, I feel myself getting stronger, I've followed you on Twitter by the way!
Thanks! Yes - more aware of timing definitely. I use Twitter to confirm uploads and to confirm when I can’t! Will use it more but it’s quieter than Instagram! Thanks for following will follow back.
You are a pizza star,
Hi from Montréal, Québec 😀
Hi! 😀. Thanks!
@@Got2EatPizza you welcome
I noticed you door got stuck, mine does the same. Do you know why this happens?
Hi it could be that the hinge is a bit too tight so that when the oven does increase in temp it expands a little and jams the hinge so just loosen the hinge a bit more. To prevent this I had made my hinge loose - just enough to keep it on - that loose.
Thanks for the video. Great job!
Thanks!👍
Hold the pizza towards the top of the oven briefly when you put it in, that's what they do in Napoli haha, also use the pizza door
I do use the pizza door now...learning from my mistakes lol!
Great job! I have my Ooni Pro on order!
Yay - enjoy!!
Any differences so far from the 3 other than the obvious that you have noticed? when comparing the things they both have?
I’ll try the wood pellet burner on the back as it’ll be easier to compare them both- same heat source, same pizza.....
Excellent! Doing some research on pizza making to improve on, I’m not getting the results from a domestic oven!
Thanks! Any q’s pls ask - I’ve made enough mistakes and learnt from them over the last year that might be useful! 👍🎃
Do you use only one type of flour now for your pizzas after experimenting on different types and is it shop bought or do you have to order online?
I’m still using the molino grassi. . It’s a good flour but I’m nearing the last few bags. Will try caputo then. I buy off amazon at the moment. My local shops don’t sell the flour I’m looking for.
Aar ok thank you, I’ll keep watching this space.
Keep up your good work!
Yes - pls keep watching! thanks! 👍
try letting it go +800 degrees and cook the pizza for 60-90 seconds.
Few things i'd add. Lump charcoal is preferable to briquettes fkr many reasons. You don't need a chimney starter for the tiny amount in a Pro, especially if you use lump. As for wood learn how to split by batoning. Tips over, enjoy!
Thank You! Good news about the charcoal as I’ve only got Lump available to use! 👍
Got2EatPizza sorry i'm confused. The charcoal you use in this video is not lump it's briquettes? What brand are they?
I used up what was left of charcoal briquettes in this Vid, and they were from a UK store called Wilkinsons. I've got a new bag of Lump available which I'll be using for my next cook as I have no more briquettes left. So the Lump is what I should have been using, not the briquettes?
@@Got2EatPizza yes lump only tbh. Most briquettes (especially cheap ones like from UK suoermarkets) are mostly coal dust and some wood dust plus binders. Not ideal. There are some exceptions (Aussie Heat beads for example) but they are as expensive if not more so than decent lump charcoal. I buy the CPL stuff. Free delivery over £50 so i just buy 5 bags at a time. Works out at £11 for 10 kilos of their 'restaurant' grade hardwood charcoal.
Thanks! Mine’s CPL so I’m on the right path! 👍
What size table is that? I need one.
It’s one like this....amzn.to/2HUF9uO
Take it easy
Using mine in the cold, sure wished I had bought a chin I for the brickets
Love your vids, your oven looked so clean before you melted the bag on it! 🤣
Thanks! Lol! I was gutted but it’s sort of burnt away now! 😁
La extraño ya no resi i notificaciones de tus videos espero este vien Dios la bendiga
Gracias, ¿ha pulsado el timbre de notificación con el botón del suscriptor?
Porsupuesto que si
That was painful to watch. I'm impressed you didn't catch yourself on fire.
I was impressed that I hadn’t at that point too!
😂
Results better with the Pro vs the 3? Are you getting better charring at the bottom of the crust with the Pro? Or is it the same? Thanks!
I’m getting more base charred cooking so far with the Pro but not sure if that’s because I’ve changed my dough recipe slightly recently. Time will tell! I think I’m overdoing the bottom char at the moment because the oven gets hotter quicker and retaining it for longer! 👍🏻
That is good to know as I am canceling my order for the Uuni 3 and will order the Uuni Pro. In terms of your dough, are you using "00" flour or are you using something else now? Thank you.
I’m using 00 soft grain - the same one but changed the salt process. I now dissolve it and I’ve noticed that has added more leoparding on the base so far..but need to test further and I’ve also removed oil from the recipe to see if I like it that way 👍🏻
Oh that's great to know - thank you!
When your stone gets dirty how do you cleaning
Once the oven has cooled down the stones are clean from the heat. Any lingering debris can be brushed off.
Hello hola amiga saludos
Thats alot of work to cook one pizza
It’s called Uuni not Ooni lmao
They changed their name about 6 months ago.